Spicy Moroccan Meatballs
This recipe combines the local pork, beef and lamb or veal.
  • 1/2lb ground porkPork is more of spanish style – it’s obviously not included in most authentic N. African styles.
  • 1/2lb ground veal or lamb
  • 1lb ground beef/chuck
  • 2 eggs
  • 1 1/3cup dry bread crumbs
  • 6 to 7 garlic clovesminced fine
  • 3 Tablespoons chopped fresh parsley
  • 1teaspoon ground coriander
  • 1/2teaspoon curry powder
  • 1teaspoon cumin
  • 1/4teaspoon cayenne powder or red pepper flakes
  • sea salt
  • freshly ground pepper
  • 1 medium Spanish sweet onionminced fine
  • 4tablespoons virgin olive oil
  • 1cup dry white wine
  • 4cups crushed Italian plum tomatoes (can be canned or freshbut drain if canned)
  1. Preheat oven to 375. Combine the meats, bread crumbs, 4 garlic cloves, spices in bowl. Mix in thoroughly 2 eggs, beaten ahead. Form into 1 inch meatballs and place on a cookie or baking sheet. Bake in oven for about 10 to 12 minutes.
  2. Remove from oven and put in slow cooker. Heat olive oil in skillet. Add the chopped diced onion and 2-3 minced garlic cloves, sauté till tender and golden.
  3. Add the wine and the tomatoes, stir and pour over the meatballs in slower cooker. Cook for 15 minutes on high setting and then lower to low and hold meatballs until serving time, (no longer than 4 hours)
  4. Meatballs can be made 2 or 3 days ahead and then sauce made the same day as serving. Sauce can be made on top of stove and meatballs added to skillet and served without using slow cooker.
Recipe Notes

Spicy Moroccan Meatballs | Foodal.com